The efficacy of ozone and ultraviolet light, used in combination, to inactivate Listeria monocytogenes in fresh (9% NaCl, 91.86% transmittance at 254 nm) and spent chill brines (20.5% NaCl, 0.01% transmittance at 254 nm) was determined. Preliminary studies were conducted to optimize parameters for the ozonation of "fresh" and "spent" brines. These include diffuser design, comparison of kit to standard methods to measure residual ozone, studying the effect of ozone on uridine absorbance and determining presence of residual listericidal activity post ozonation. An ozone diffuser was designed using 3/16 inch PVC tubing for the ozonation of brines. The sparger was designed to facilitate better diffusion and its efficiency was tested. The modified sparger diffused 1.44 ppm of ozone after 30 minutes of ozonation and the solution had an excess of 1 ppm in 10 minutes of ozonating fresh brine solution (200ml). Population levels of L. monocytogenes were determined at various time intervals post-ozonation (0, 10, 20, 60 min) to determine the presence of residual listericidal activity. The population post ozonation (0 minutes) was 5.31 Log CFU/ml and was 5.08 Log CFU/ml after a 60 minute interval. Therefore, residual antimicrobial effect was weak. Accuracy of the Vacu-vial Ozone analysis kit was evaluated by comparing the performance of the kit to the standard indigo colorimetric method for measuring residual ozone. The kit was inaccurate in determining residual ozone levels of spent brines and 1% peptone water. Uridine was evaluated as a UV actinometric tool for brine solutions that were ozonated before UV treatment. The absorbance of uridine (A262) decreased after ozonation from 0.1329 to 0.0512 for standard 10 minutes UV exposure duration. Absorbance of uridine was influenced by ozone indicating that the presence of ozone may hamper UV fluence determination accuracy in ozone-treated solutions. Upon completion of diffuser design and ozone/UV analysis studies, the effect of ozone-UV combination on L. monocytogenes in fresh and spent brines was evaluated. Ozonation, when applied for 5 minutes, caused a 5.29 mean Log reduction while 5 minutes of UV exposure resulted in a 1.09 mean Log reduction of L. monocytogenes cells in fresh brines. Ten minutes of ozonation led to a 7.44 mean Log reduction and 10 minutes of UV radiation caused a 1.95 mean Log reduction of Listeria in fresh brine. Spent brines required 60 minutes of ozonation for a 4.97 mean Log reduction in L. monocytogenes counts, while 45 minutes resulted in a 4.04 mean Log reduction. Ten minutes of UV exposure of the spent brines resulted in 0.30 mean Log reduction in Listeria cells. A combination of 60 minutes ozonation and 10 minute UV exposure resulted in an excess of 5 log reduction in cell counts. Ozonation did not cause a sufficient increase in the transmittance of the spent brine to aid UV penetration but resulted in apparent color change as indicated by change in L*a*b* values. Ozonation for sufficient time had considerable listericidal activity in fresh brines and spent brines and when combined with UV treatment, is effective reducing L. monocytogenes to undetectable levels in fresh brines. / Master of Science in Life Sciences

Depuis des décennies, l’ingestion d'aliments contaminés par Listeria monocytogenes est le principal vecteur reconnu d’éclosions de listériose et de cas isolés recensés à travers le monde, conduisant à des risques importants de mortalité. La création d'un bio-assainisseur spécifique et naturel pour lutter contre ce pathogène représente une solution de contrôle mettant à profit la lutte biologique entre les listériaphages et leurs bactéries hôtes. Cette thèse de doctorat est divisée en deux volets : formuler un phagoassainisseur capable d'éradiquer L. monocytogenes infectant divers matériaux (acier inoxydable et polypropylène) et développer une technique de production de phages simple, efficace et sécuritaire favorisant leur utilisation à l'échelle industrielle. L'étude consistait d'abord à monter une banque de listériaphages à large spectre d'action et à étudier leur effet lorsqu'en contact avec différentes souches de Listeria. Diverses formulations de phagoassainisseurs à base de listériaphages (phages individuels, phages multiples et mélanges de phages et d'ammonium quaternaire) ont été élaborées, comparées et évaluées afin de sélectionner les combinaisons les plus efficaces. Les résultats obtenus ont démontré a posteriori que l'utilisation de listériaphages comme assainisseurs de surfaces solides est aussi efficace que l'emploi d'une solution de 20 ppm d'ammonium quaternaire. La méthode de production de phages par immobilisation de bactéries dans des billes d'alginate a permis des amplifications phagiques, via des Listeria incluses, comparables à l'utilisation de cellules libres comme substrat de production. Du fait que les phages ont la capacité de détruire les Listeria dans les aliments et sur les surfaces, leur production en continu pourrait donc renforcer leur utilisation dans le secteur agroalimentaire. La nécessité d’élaborer des formulations d’antimicrobiens à base de phages ainsi que des moyens de production applicables à une grande diversité de phages devient un enjeu incontournable puisque les preuves expérimentales de leur efficacité dans la lutte contre les bactéries pathogènes sont croissantes et les besoins, de plus en plus pressants. / For decades, ingestion of foods contaminated by Listeria monocytogenes has been known as the main vector of listeriosis outbreaks worldwide, with high risks of mortality. The design of a phage-based sanitizer against this specific bacterial pathogen would represent a unique and natural way to reduce the risk of food poisoning, thereby increasing food safety. This PhD thesis was subdivided in two objectives: the formulation of a bio-disinfectant able to eradicate L. monocytogenes on solid materials (such as stainless steel and polypropylene) and the development of a simple, safe and efficient listeriaphage production technique which could be used on an industrial scale. First, a bank of phages was collected and used to study their efficacy against a panel of diverse Listeria strains. Then, phago-sanitizers with listeriaphages were formulated, compared and evaluated (individually, in phage cocktails and in phage/quatal mixtures) in order to select the most efficient combinations. The results showed that using listeriaphages as solid surface sanitizers was as efficient as using a 20 ppm solution of quaternary ammonium compound. Finally, a production technique by cellular immobilization of host bacteria in alginate beads was developed foreseeing an industrial production of phagosanitizers. The amplification of listeriaphages mediated by bead-immobilized Listeria cells has been at least as efficient as the utilization of free cells as a production substrate. This method offers multiple advantages, including the possibility of continuous production. The listeriaphages capacity to eradicate Listeria populations in foods and on working surfaces, as well as the possibility to produce them in a continuous way, could encourage their utilization, especially in the food industry. The knowledge gain in this work could be applied to other phages as well as other fields related to human and animal health.

Ready-to-eat poultry products, which are precooked so that they can be reheated and served, have gained widespread consumer acceptance. The production of these products generally includes a process that is sufficient to destroy nonsporeforming bacterial pathogens. However, recontamination of these products after the heat process is unavoidable at some level. It could occur during processing steps where the precooked products are handled or exposed to air or unclean work surfaces, during packaging operations, or during handling by the consumer. Reheating instructions are often targeted toward maintaining the integrity of the packaging material of the product instead of the destruction of microorganisms. The objective of this study was to determine if the reheating instructions for precooked poultry products were adequate to destroy vegetative cells of potential bacterial pathogens. Listeria monocytogenes was used as the test microorganism in this study since it is one of the most heat resistant nonsporeforming pathogens that might contaminate these products. D-values were determined in selected poultry products and thermal death time curves were developed. Various ready-to-eat poultry products were obtained from manufacturing plants and from local grocery stores. The minimum and maximum recommended cook times for both microwave and conventional ovens were evaluated in triplicate for all the products. A Campbell Scientific Inc. 21X Micrologger and type T thermocouples and a Luxtron 755 Multichannel Fluoroptic Thermometer and MSA probes were used to record the subcutaneous and internal temperatures of the products heated in the conventional and microwave oven respectively. Heating curves were constructed from the raw data and F values were calculated using z-value data from the IDT curve. Inoculated pack studies were conducted with L. monocytogenes to confirm calculated data. The reheating instructions of many of the products were inadequate to destroy bacterial pathogens. The surface temperatures were usually sufficient to destroy contamination whereas the internal temperatures usually did not reach adequate levels. Since bacterial contamination generally moves from the exterior of a product toward the interior, it would seem that the inadequate interior temperatures would not be a cause of too much concern. However, during the inoculated pack studies, it appears that surface evaporative cooling allowed for survival of the L. monocytogenes. In summary, the adequacy of the heating process varied within brands, between products, and by packaging materials used. / M.S.

Mudanças nos hábitos alimentares dos consumidores têm aumentado a demanda por frutas frescas e polpas de frutas. Com isso, a busca por novos compostos com atividade antimicrobiana é de grande interesse, já que a aplicação de aditivos químicos convencionais em alimentos tem sido reavaliada devido à potencial toxicidade de alguns desses compostos. As bacteriocinas ou BLIS, produzidas por diferentes gêneros bacterianos, têm despertado grande interesse industrial para aplicação em alimentos em processos de bioconservação. No presente trabalho, foram obtidos 3 isolados bacterianos (A, B e C) a partir de polpa de abacaxi, produtores de substância antagonista frente a diferentes linhagens de Listeria monocytogenes e Bacillus sp. A natureza proteica das substâncias antagônicas produzidas pelos isolados foi confirmada pela sensibilidade à enzima ? - quimotripsina. As linhagens foram identificadas através de provas bioquímicas e moleculares como Bacillus cereus, com a colaboração da Fundação Oswaldo Cruz (Rio de Janeiro, Brasil). Para estudos mais detalhados da BLIS foi selecionado o isolado C denominado Bacillus cereus LFB-FIOCRUZ 1640. A melhor condição de incubação para produção da BLIS foi a 30ºC/24 horas, em caldo MRS. A BLIS apresentou estabilidade térmica por até 30 minutos a 80ºC e em ampla faixa de pH frente a L. monocytogenes. A purificação da BLIS foi realizada com resina Amberlite XAD-16 e de troca catiônica SP-Sepharose \"Fast Flow\", tendo o extrato apresentado um fator de purificação de 4,1 vezes e rendimento de 30%. O extrato obtido foi liofilizado e uma alíquota foi analisada por SDS-PAGE, o que permitiu a estimativa da massa molecular da BLIS de 25 kDa. A Concentração Bactericida Mínima (CBM) de 2 mg/mL foi determinada frente ao indicador L. monocytogenes e esta concentração de extrato foi aplicada em sistema modelo contendo polpa de abacaxi. A BLIS teve ação bactericida inibindo completamente L. monocytogenes por 24h/ 37ºC. Neste sentido, a aplicação da BLIS na área de alimentos e outras áreas farmacêuticas poderá ser explorada em outros trabalhos. / Changes in habits of consumers, with preference for healthy foods, have increased the demand for fruits and fruit pulps. Thus, there is great interest in searching new compounds with antimicrobial activity, since the application of conventional additives in foods is of concern due to the toxicity of some of these compounds. The bacteriocins or BLIS, produced by different bacteria genera, have increased the interest for its industrial application in food technology in processes of biopreservation. In this study, three isolates were obtained (A, B and C) from pineapple pulp, which produce antagonistic substances with activity against Listeria monocytogenes and Bacillus sp. The proteinaceous nature of the antagonistic substance produced by the isolates was confirmed by susceptibility to the enzyme ? - chymotrypsin. The strains were identified by biochemical and molecular tests as Bacillus cereus, in collaboration with Fundação Oswaldo Cruz (Rio de Janeiro, Brazil). Isolate C of Bacillus cereus was named LFB-FIOCRUZ 1640. The best condition of incubation for the BLIS production was 30°C for 24 hours in MRS broth. The BLIS was thermostable (up to 30 minutes at 80°C) and it was partially stable in the range of pH 2 to 9. The purification of the BLIS was performed with Amberllite XAD-16 and cation-exchange SP-Sepharose \"Fast Flow\" resins. The extract presented a purification factor of 4.1 times and 30% of yield. The extract was lyophilized and analyzed by SDS-PAGE. The molecular mass of the BLIS was estimated as 25 kDa. The Minimum Bactericidal Concentration (MBC) of 2 mg/mL was determined with the indicator L. monocytogenes, and this concentration of extract was applied in a model system containing pineapple pulp. The BLIS had bactericidal action which completely inhibited L. monocytogenes for 24h/37°C. The BLIS of B. cereus 1640 presents potential for application as an antimicrobial in food and other pharmaceutical areas.

Biofilmes de Listeria monocytogenes são fontes potenciais de contaminação de alimentos processados e podem diminuir a efetividade de procedimentos de higienização e sanitização nas indústrias. No presente estudo foi avaliada a estrutura e a dispersão de biofilmes formados por duas cepas de L. monocytogenes em diferentes superfícies, como aço inoxidável, vidro e poliestireno. Foram utilizados diferentes sistemas de cultivo como microplacas de 96 poços de poliestireno e de aço inoxidável, microplacas de 24 poços contendo lâminas circulares de aço inoxidável ou de vidro e, câmaras de poliestireno contendo 8 poços com fundo de borossilicato (vidro). Os experimentos foram realizados com incubação por 1, 4 e 8 dias a 25°C. A formação de biofilme foi verificada em microplacas de 96 de poliestireno e de aço inoxidável através do método de quantificação de biomassa do biofilme por coloração com cristal violeta, e também em sistema de microplaca de 24 poços contendo lâminas circulares de aço inoxidável ou de vidro, através de enumeração em placa das células aderidas nas superfícies. As estruturas dos biofilmes foram observadas por meio de microscopia de fluorescência (para o sistema de microplaca de 24 poços contendo lâminas circulares de aço inoxidável) e através de microscopia confocal a laser (para o sistema com câmaras com fundo de vidro). Para isso, os biofilmes foram corados com o kit de viabilidade bacteriana LIVE/DEAD®, a fim de diferenciar as células viáveis (coradas com Syto 9) das células mortas (coradas com iodeto de propídeo), sendo feitas estimativas do número de células aderidas à superfície de vidro através de quantificação por fluorescência. Foram realizados testes de concentração inibitória mínima (CIM) e concentração bactericida mínima (CBM) de óleos essenciais de plantas de Cymbopogon citratus (capim-limão) e de Zingiber officinale (gengibre) e de dois sanitizantes comerciais (um à base de óleo de coco babaçu e outro à base de dióxido de cloro) frente a L. monocytogenes. Posteriormente, foi testada a eficácia desses antimicrobianos na remoção de biofilmes de L. monocytogenes formados por 4 e 8 dias a 25ºC, em superfície de aço inoxidável e de vidro, através da enumeração em placas de células aderidas e de observações microscópicas. Foi também avaliada a presença de moléculas relacionadas ao estresse oxidativo e nitrosativo em biofilmes maduros de duas cepas de L. monocytogenes formados em superfícies de aço inoxidável e de vidro, para o estudo do possível efeito do óxido nítrico (NO) exógeno e de inibidores de NO na dispersão de células do biofilme e na alteração dos níveis de expressão de genes de L. monocytogenes relacionados ao estresse oxidativo e nitrosativo (Lmo0990, Lmo0807 e Lmo1485), bem como à regulação do gene de virulência e formação de biofilme (PrfA). Foi verificada a presença de intermediários de oxigênio reativo (ROI - reactive oxygen intermediates) e de intermediários de nitrogênio reativo (RNI - reactive nitrogen intermediates) nos biofilmes de L. monocytogenes com 4 e 8 dias de incubação a 25ºC formados em superfícies de aço inoxidável e de vidro, por meio de marcadores ii fluorescentes específicos e visualizações microscópicas. A fim de confirmar indiretamente a presença de óxido nítrico (NO) em cultivos de L. monocytogenes incubados por 4 e 8 dias a 25ºC, foi realizada a dosagem de nitrito com o emprego do reagente Griess. Foram realizados testes de concentração inibitória mínima (CIM) do doador de óxido nítrico como nitroprussiato de sódio (SNP) e dos inibidores de NO como N?-Nitro-L-arginina metil éster (L-NAME) e 2-(4-carboxifenil)-4,4,5,5- tetrametilimidazolina-1-oxi-3-óxido (Carboxi-PTIO sal de potássio, C-PTIO) frente a L. monocytogenes. Foi testada a eficácia do SNP e dos inibidores de NO na remoção de biofilmes pré-formados por 4 e 8 dias de L. monocytogenes em superfície de aço inoxidável. Os resultados deste trabalho demonstraram que o biofilme de L. monocytogenes formado em vidro e em aço inoxidável apresentou uma arquitetura microscópica semelhante a um \"favo de mel\", com presença de canais de água, bem como cavidades de tamanhos variados devido à dispersão de grupos de células planctônicas ou morte celular. A utilização de óleos essenciais e/ou sanitizantes comerciais por 1h em biofilmes de L. monocytogenes formados por 4 e 8 dias, foi eficaz na redução do número de células aderidas na superfície de aço inoxidável e de vidro. No biofilme de L. monocytogenes foram detectadas moléculas relacionadas ao estresse oxidativo como peróxido de hidrogênio (H2O2) e radicais superóxidos, bem como moléculas de estresse nitrosativo como óxido nítrico (NO) e peroxinitrito. A adição de NO exógeno (por meio do doador SNP) e a adição de inibidores de NO no meio de cultivo não alteraram o crescimento planctônico de L. monocytogenes. Foi observado que a exposição a SNP e a inibidores de NO por 1h em biofilmes de L. monocytogenes pré-formados por 4 e 8 dias, não induziu a dispersão celular. A adição de NO exógeno bem como a remoção de NO do meio de cultura por moléculas inibidoras não alteraram o nível de expressão dos genes Lmo1485, Lmo0990, Lmo0807 e PrfA, em culturas de L. monocytogenes de 8 dias. A utilização de óleos essenciais de plantas e/ou sanitizantes comerciais em biofilmes pré-formados pode ser uma alternativa eficaz na eliminação de L. monocytogenes em superfícies de manipulação de alimentos, mas a melhor estratégia de controle é impedir a formação de biofilme pelo emprego de tratamentos combinados nos estágios iniciais de contaminação. Em conclusão, L. monocytogenes formou biofilme com estruturas bem definidas que podem contribuir para a sobrevivência e disseminação da bactéria no ambiente de processamento de alimentos. Apesar de L. monocytogenes não formar um biofilme espesso com multicamadas, as células aderidas apresentam geralmente maior resistência à ação dos antimicrobianos em comparação com as células planctônicas, conseguindo sobreviver e persistir na superfície, com mecanismos regulatórios bastante eficientes frente a diferentes tipos de estresse. / Biofilms of Listeria monocytogenes are potential sources of contamination of processed foods, and may interfere in the effectiveness of cleaning and sanitizing procedures in food industry. In the present study the structures and dispersion of biofilms formed by two strains of L. monocytogenes on different abiotic surfaces, such as stainless steel, glass and polystyrene were evaluated. Different cultivation systems such as polystyrene and stainless steel 96-wells microplates, 24-wells microplates containing round stainless steel or glass slides, and 8-wells polystyrene chambers with borosilicate bottom were used. The experiments were done for 1, 4 and 8 days of incubation at 25°C. Biofilm formation was observed in 96-wells microplates of polystyrene and stainless steel by the quantification of biofilm biomass by staining with crystal violet, and also in 24-wells microplates system with circular slides of stainless steel or glass, with enumeration of adhered cells on agar plates. The structure of biofilms were observed by fluorescence microscopy (for the system of 24-wells microplates containing circular slides of stainless steel) and by confocal laser scanning microscopy (for the system of glass bottom chambers). For this, biofilms were stained with the LIVE/DEAD® bacterial viability kit, in order to differentiate viable cells (stained with Syto 9) from dead cells (stained with propidium iodide). The estimative of the number of viable cells was done by measurement of fluorescence. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the essential oils plants of Cymbopogon citratus (lemon grass) and Zingiber officinale (ginger) and two commercial sanitizers (babassu coconut oil-based sanitizer and chlorine dioxide-based sanitizer) against L. monocytogenes were also determined. Subsequently, the antimicrobials were evaluated against L. monocytogenes biofilms formed by 4 and 8 days at 25°C on the stainless steel and glass surfaces by enumeration on agar plates of adhered cells and microscopic observations. The presence of molecules related to oxidative and nitrosative stresses in mature biofilms of two strains of L. monocytogenes formed on glass and stainless steel surfaces was also evaluated, and the possible role of exogenous nitric oxide (NO) and inhibitors of NO were studied for induction of biofilm dispersal cells and changed of genic expression levels of L. monocytogenes related to oxidative and nitrosative stress genes (Lmo0990, Lmo0807 and Lmo1485), as well as the regulation of virulence and biofilm formation gene (PrfA). The presence of reactive nitrogen intermediates (RNI) and reactive oxygen intermediates (ROI) was investigated in biofilms of L. monocytogenes formed on stainless steel and glass surfaces with 4 and 8 days-old at 25°C, using specific fluorescent dyes and microscopic views. In order to indirectly confirm the presence of nitric oxide (NO) in cultures of L. monocytogenes incubated for 4 and 8 days at 25°C, the dosage of nitrite was carried out with Griess reagent. The minimum inhibitory concentration (MIC) of a nitric oxide donor as sodium nitroprusside (SNP) and two NO inhibitors such as N-nitro-L-arginine methyl ester (L-NAME) and 2-(4-carboxyphenyl)-4,4,5,5- tetrametilimidazoline-1-oxy-3-oxide (Carboxy-potassium salt, C-PTIO), were iv evaluated for L. monocytogenes. It was also determined the effectiveness of SNP and of the two inhibitors of NO to eliminate biofilms of L. monocytogenes preformed for 4 and 8 days on stainless steel surfaces. The results of this work showed that L. monocytogenes biofilms formed on glass and on stainless steel surfaces, presented similar microscopic architectures in a \"honeycomb\" like structure, with water channels and hollows of different sizes, possibly due to cell dispersion or death. The exposure to essential oils and/or commercial sanitizers for 1h for L. monocytogenes biofilms formed for 4 and 8 days was effective in reducing the number of cells adhered on stainless steel and on glass surfaces. In biofilms of L. monocytogenes, molecules were detected related to oxidative stress such as hydrogen peroxide (H2O2) and superoxide radicals, as well as molecules related to nitrosative stress as nitric oxide (NO) and peroxynitrite. The addition of exogenous NO (SNP) and inhibitors of NO in the culture medium did not inhibit planktonic growth of L. monocytogenes, and exposure to SNP and to inhibitors of NO for 1 h for biofilms of L. monocytogenes preformed by 4 and 8 days did not induce cell dispersion. The addition of exogenous NO and NO removal from the culture medium by inhibitory molecules did not alter the level of expression of Lmo1485, Lmo0990, and PrfA Lmo0807 genes in cultures of 8- days-old of L. monocytogenes. The use of essential oils from plants and/or sanitizing commercial agents on pre-formed biofilms can be an effective alternative in the control of L. monocytogenes in food handling surfaces, but the best control strategy is avoid the biofilm formation by applying combined treatments in initial stages of contamination. In conclusion, L. monocytogenes formed biofilms with well defined structures that may contribute to the survival and spread of bacteria in food processing environment. Despite L. monocytogenes do not form a multilayer thick biofilms, adherent cells generally have greater resistance to antimicrobial activity compared to planktonic cells, surviving and persisting on the surface with regulatory mechanisms effective against different types of stress.

A ocorrência de surtos de doencas associadas aos vegetais minimamente processados (VMP) tem chamado a atenção para a sua segurança microbiológica. A avaliação quantitativa de riscos permite que o impacto das materias-primas e processamento seja avaliado e os resultados obtidos sejam usados para gestão e comunicação do risco. Desta forma, o presente estudo objetivou quantificar o risco de infecções por Salmonella spp. e Listeria monocytogenes a partir do consumo de VMP no Brasil. Um total de quinhentas e doze amostras de VMP foram analisadas e foi possivel enumerar e detectar Salmonella em 0,4% e 0,4% das amostras, respectivamente. L. monocytogenes foi enumerada e detectada em 0,97% e 3,1% das amostras analisadas, respectivamente. Os isolados de Salmonella spp. (n=4) e L. monocytogenes (n=69) foram confirmados por PCR e caracterizados por sorotipagem tradicional. Os isolados de L. monocytogenes foram caracterizados quanto ao ribotipo, resistencia ao cloro, taxa de multiplicação (µ), capacidade de formação de biofilmes e presença de genes de virulência. O sorovar predominante entre Salmonella spp. foi S. Typhimurium. Em relação a L. monocytogenes, observou-se prevalência do sorotipo 4b e do ribogrupo DUP-1038 e presenca de genes de virulência em 100% (inlA) e 97% (inlC e inlJ) dos isolados. A maioria dos isolados de L. monocytogenes foi resistente a exposição a 125 ppm de cloro livre, e todos foram capazes de aderir ao aco inox, atingindo concentracoes acima de 4 log UFC/cm2. Testes-desafio foram conduzidos para determinar o potencial de multiplicação (δ) de cepas de Salmonella e L. monocytogenes em nove diferentes tipos of VMPs armazenados a 7°C e 15°C por 6 dias. O armazenamento a 15°C por 6 dias resultou nos maiores aumentos nas populações de L. monocytogenes em couve picada (δ= 3,34) e rúcula ((δ= 3,22), enquanto para Salmonella, as maiores populações foram observadas em rúcula (δ= 4,05) e escarola (δ= 2,80). Testes-desafios posteriores indicaram que a multiplicação dos dois patógenos em VMP foi mais pronunciada quando os mesmos foram embalados sob atmosfera modificada em comparação a embalagem em filmes perfurados. Modelos preditivos primários e secundários descrevendo a taxa de multiplicação e tempo de lag de Salmonella spp. e L. monocytogenes em VMP em função da temperatura de armazenamento (7, 10, 15, 20, 25 e 30°C) foram gerados. Verificou-se que os modelos gerados apresentaram a precisão necessária e foram adequados para modelagem da multiplicação dos dois patógenos em VMP. Os modelos de avaliação quantitativa de risco (AQR) foram construidos para determinar a probabilidade de infecção por Salmonella spp. e L. monocytogenes devido ao consumo de VMPs. Os modelos construidos com base nos dados levantados da literatura indicaram risco de infecção por Salmonella spp. e L. monocytogenes de 8.66 x 10-3 e 1.87 x 10-8, respectivamente, sendo necessário que medidas de mitigação do risco sejam adotadas. / The occurrence of foodborne disease outbreaks linked to minimally processed vegetables (MPV) is concerning industries, consumers and governments worldwide. Quantitative risk assessments can estimate the impact of raw materials and processing practices and these estimates are used for risk management and risk communication. This study aimed at quantifying the risks of infection by Salmonella spp. and Listeria monocytogenes due to consumption of MPV in Brazil. A total of five hundred and twelve samples of MPV were analyzed and Salmonella was detected and enumerated in 0.4% and 0.4% of the samples, respectively. L. monocytogenes was enumerated and detected in 0.97% and 3.1% of the samples analyzed, respectively. Isolates of Salmonella spp. (n=4) and L. monocytogenes (n=69) were confirmed through PCR and characterized by traditional serotyping. The isolates of L. monocytogenes were characterized for their ribotype, resistance to chlorine, growth rate, (µ) and ability to form biofilms and presence of virulence factors. Among Salmonella spp., S. Thyphimurium was the most prevalent serovar. Among L. monocytogenes, prevalence of serotype 4b and ribotype DUP-1038 was observed. Virulence gene inlA was present in 100% of the isolates, and genes inlC and inlJ in 97%. The majority of L. monocytogenes isolates were resistant to up to 125 ppm of free chlorine and all isolates were able to attach to stainless steel coupons, reaching populations of up to 4 log10 CFU/cm2. Challenge tests were carried out to determine the growth potential (δ) of Salmonella and L. monocytogenes in nine types of MPV stored at 7°C and 15°C for 6 days. The storage of MPV at 15°C for 6 days resulted in the greatest increases in L. monocytogenes populations in shredded collard green (δ= 3.34) and arugula (δ= 3.22), whereas for Salmonella, the highest populations were found in arugula (δ= 4.05) and escarole (δ= 2.80). Further challenge tests indicated that multiplication of both pathogens in MPV was more pronounced when these products were packaged under modified atmosphere in comparison to packaging in perforated films. Primary and secondary predictive models describing the growth rate and lag time of Salmonella and L. monocytogenes in MPV as a function of storage temperature (7-30°C) were generated. The generated models were accurate and suitable for modeling the growth of pathogens in MPVs. Quantitative risk assessment (QRA) models were built to determine the probability of infection by Salmonella and L. monocytogenes due to consumption of MPVs. The models built using data available in the literature indicated that the risks of infection by these pathogens were 8.66 x 10-3 and 1.87 x 10-8, respectively, evidencing the need for adoption of risk mitigation measures.

Listeria monocytogenes é um micro-organismo Gram-positivo que está comumente associado a doenças de origem alimentar. Possui a capacidade de sobreviver a condições adversas e de formar biofilme em diferentes superfícies abióticas, tornando-se um problema constante para a indústria de alimentos, pois pode comprometer a sanitização e aumentar o risco de contaminação pós-processamento. A formação de biofilme pode ser regulada por um mecanismo denominado quorum sensing, no qual ocorre intensa comunicação célula-célula, mediada por moléculas químicas, chamadas de autoindutoras. Pouco se sabe sobre a ocorrência de interação entre bactérias Gram- positivas e negativas na formação de biofilmes, sendo mais frequentes estudos entre bactérias do mesmo grupo. A fim de avaliar a ocorrência de interação entre Escherichia coli e L. monocytogenes (Lm), desenvolveu-se esta pesquisa com os seguintes objetivos: i) verificar a capacidade de Lm sorotipo 1/2a selvagem e sua mutante isogênica (ΔprfA ΔsigB) formar biofilme em presença de Escherichia coli, avaliando-se a importância dos reguladores de virulência, prfA e sigB, no processo; e ii) verificar a produção e interferência de moléculas autoindutoras de E. coli E2348/69 na formação de biofilme por Lm. Os ensaios de formação de biofilme foram realizados utilizando-se lâminas de aço-inoxidável AISI 304 #4 imersas em caldo infusão de cérebro e coração (BHI) e em meio pré-condicionado (MPC) por E. coli, com incubação a 25 ºC. Foram testadas duas concentrações iniciais de Lm (102 e 106 UFC.mL-1) e amostragens em diferentes tempos de incubação. Utilizou-se um método de quantificação indireto com coloração do biofilme por cristal violeta e posterior leitura da absorbância. Observou-se que Lm 1/2a selvagem e sua mutante isogênica (ΔprfA ΔsigB) são capaz de formar biofilme na presença de Escherichia coli e que uma maior quantidade de biofilme foi formada por Lm selvagem quando comparada à sua mutante, em meio não pré-condicionado (controle), indicando que prfA e sigB estão envolvidos no processo de formação de biofilme. Quando em MPC, o biofilme formado pela cepa selvagem foi menor que no meio controle (BHI), indicando que E. coli E2348/69, utilizada no pré-condicionamento do meio, produz moléculas capazes de interferir no processo de formação e na quantidade de biofilme formado por Lm; e para o biofilme formado pela cepa mutante, houve uma maior quantificação em MPC em comparação ao meio controle, o que sugere que os genes deletados possam estar envolvidos no reconhecimento das moléculas autoindutoras. Assim, os dados obtidos permitem concluir que há interação e interferência por parte de E. coli na formação de biofilme por Lm mediante produção de moléculas autoindutoras. / Listeria monocytogenes (Lm) is a Gram-positive microorganism commonly associated with foodborne diseases. Due to its ability to survive under adverse environmental conditions and to form biofilm in different abiotic surfaces, this bacterium is a concern for the food industry, since it can compromise sanitation procedures and increase the risk of post-processing contamination. Biofilm formation can be regulated by a quorum sensing mechanism, in which there is intense cell-cell communication mediated by chemical molecules, called autoinducers. Little is known about the occurrence of interaction between Gram-positive and Gram-negative bacteria on biofilm formation. Thus, in order to evaluate the occurrence of interaction between Escherichia coli and Lm, this study was developed including the following objectives: i) to evaluate the ability of Lm 1/2a and its isogenic mutant strain (ΔprfAΔsigB) to form biofilm on the presence of Escherichia coli, assessing the importance of virulence regulators, prfA and sigB, in this process; and ii) to verify the production and interference autoinducers of E. coli E2348/69 on biofilm formation by Lm. Biofilm formation assays were conducted using stainless steel AISI 304 #4 immersed into broth brain heart infusion (BHI) and into preconditioned medium (MPC) by E. coli, following incubation at 25 °C. Lm at two initial concentrations (102 and 106 CFU.mL-1) and under different incubation time was tested. An indirect method for quantification of cells was applied, using crystal violet to color the biofilm, followed by optical density measurement. It was observed that Lm 1/2a and its isogenic mutant (ΔprfA ΔsigB) are able to form biofilm in the presence of Escherichia coli and a larger amount of biofilm was formed by wild strain Lm compared to its mutant, in a non-preconditioned medium (control), indicating that prfA and sigB are involved in biofilm formation. For MPC, the biofilm formation by the wild strain was lower than in the control (BHI), indicating that E. coli E2348/69, used in the preconditioned medium, produces molecules that can affect the formation process and the amount of biofilm formed by Lm; and in the biofilm formed by the mutant strain, there was a higher quantification of MPC compared to the control, suggesting that the deleted genes may be involved in recognition the of autoinducers. These results suggest that there is an interaction and interference of E. coli on biofilm formation by Lm due the production of autoinducers.

Este trabalho analisou as condições microbiológicas em que se encontram os alimentos fornecidos aos cães errantes que se localizam na reserva florestal da Cidade Universitária Armando de Salles Oliveira Universidade de São Paulo. Trata-se de sobras de alimentos que foram consumidos em restaurantes locais e são fornecidos diariamente aos animais por um voluntário. Foram recolhidas amostras desses alimentos ao longo de cinco dias, e, em cada dia, foram escolhidas seis porções procurando a maior representatividade das amostras. Foram pesquisados os seguintes microrganismos: coliformes totais e termotolerantes, Staphylococcus coagulase positiva, Salmonella spp., Listeria monocytogenes e Mycobacterium spp. Para coliformes totais (Log NMP/g) nas amostras de produtos cárneos a média foi 4,1, variando de 2,4 até >7,0, e para o grupo de outros alimentos a média foi 3,8 variando de 2,0 até 5,7. Para os coliformes termotolerantes (Log NMP/g) nas amostras de produtos cárneos a média foi 3,6, variando de 1,2 até 7,0; e para o grupo de outros alimentos a média foi 3,2, variando de 1,0 até 5,7. Para Staphylococcus coagulase positiva (Log UFC/g) nas amostras de produtos cárneos a mediana (distribuição dos dados não foi normal) foi <2 e o valor máximo foi 5,4; e para o grupo de outros alimentos a mediana foi <2 e o valor máximo 5,8. Houve ausência de Salmonella spp. em 25 g em todas as amostras, para Listeria monocytogenes 33,3% (10/30) das amostras foram positivas e 3,3% (1/30) das amostras houve presença de Mycobacterium spp. não pertencente aos complexos M. tuberculosis, M. avium-intracelulare. Considerando a susceptibilidade dos cães aos patógenos transmitidos por alimentos e as incertezas sobre dose-resposta aos desafios microbiológicos e, considerando ainda, o direito dos animais à alimentos seguros e saudáveis, conclui-se que os alimentos ofertados aos cães na CUASO apresentaram características microbiológicas insatisfatórias, interpretado pelos padrões microbiológicos da legislação para alimentação humana tendo em vista a inexistência de padrões específicos para alimentação animal. / This study analyzed the microbiological conditions of the food provided stray dogs that are located in the University of São Paulo forest reserve. These foods are leftovers that were eaten in local restaurants and are provided daily to the animals by a volunteer. Samples were taken of these foods during five days, and every day six portions were selected for representative samples. We searched the following microrganisms: total and fecal coliforms, coagulase positive Staphylococcus, Salmonella spp., Listeria monocytogenes and Mycobacterium spp. For total coliforms (Log MPN/g) in samples of meat products, the average was 4.1, ranging from 2.4 to >7.0 and the group of other foods, the average was 3.8 ranging from 2.0 up to 5.7. For fecal coliforms (Log MPN/g) in samples of meat products, the average was 3.6, ranging from 1.2 to 7.0, and the group of other foods, the average was 3.2, ranging from 1.0 to 5.7. Staphylococcus coagulase positive (Log CFU/g) in samples of meat products the median (data distribution was not normal) was <2 and the maximum value was 5.4, and the other food group median was <2 and the value 5.8 max. There was no Salmonella spp. 25 g in all samples, Listeria monocytogenes 33.3% (10/30) of samples were positive, and 3.3% (1/30) samples showed the presence of Mycobacterium spp. not belonging to the complex M. tuberculosis, M. avium-intracellulare. Considering the susceptibility of dogs to foodborne pathogens and uncertainties about dose-response to microbial challenges, and considering also the right of animals to safe and healthy food, it is concluded that the food offered to dogs in CUASO showed unsatisfactory microbiological patterns, by microbiological standards for human food legislation due absence of specific standards for animal feed.

A preferência por produtos prontos para consumo pode implicar em aumento do risco de doenças transmitidas por alimentos (DTAs) e uma grande preocupação, nesse caso, é a presença da Listeria monocytogenes. A infecção por essa bactéria apresenta baixa taxa de morbidade, porém alta de mortalidade, representando maior risco para gestantes, idosos, crianças e indivíduos imunodeprimidos. Os produtos considerados de maior risco são aqueles prontos para o consumo, mantidos sob refrigeração e com longa vida útil. Face ao exposto, foi pesquisada a ocorrência de L. monocytogenes em dois grupos de produtos cárneos fatiados: presunto cozido e salame. Cento e trinta amostras de cada tipo de produto, adquiridas no comércio varejista do Município de São Paulo, foram submetidas a análises laboratoriais. Tais análises foram conduzidas em dois momentos: no terço inicial e no final de vida útil dos produtos. Nos casos de positividade, foram realizadas a quantificação e a sorotipagem da bactéria em cada um dos produtos, a fim de avaliar se os resultados obtidos poderiam oferecer risco à saúde. O salame apresentou prevalência significativamente maior para a L. monocytogenes, 6,2 por cento (8/130), enquanto no presunto a prevalência foi de 0,8 por cento (1/130). As contagens nas amostras de salame apresentaram valores entre <10 a 1900 UFC/g. Os sorotipos identificados, considerando os dois tipos de produtos, apresentaram as seguintes freqüências: 4b= 37,5 por cento (3/8), 1/2b= 25 por cento (2/8), 3b= 25 por cento (2/8) e 1/2c= 12,5 por cento (1/8). Os resultados encontrados permitem inferir que, para os produtos analisados, o risco de listeriose decorrente do consumo de salame é maior do que o associado ao consumo de presunto cozido / The preference for ready-to-eat products can raise the risk of diseases transmitted by food and in this case there is a main concern about the presence of Listeria monocytogenes. The infection caused by these bacteria presents low morbidity but high mortality rate, representing higher risk to pregnants, elderly, children and immunodepressed people. Products considered to have higher risk are the ready-to-eat kept under refrigeration and with longer shelf life. Considering this, it has been searched the occurrence of L. monocytogenes in two groups of sliced meat: cooked jam and salami. There were submitted to laboratorial analyses, to identification of L. monocytogenes, 130 samples of each product, acquired from São Paulo retailing market. Analyses were conducted in two times, in the starting third part life of product and in the end of shelf live. For the positive cases it was realized quantification and serotype from this bacterium, in order to evaluate if found results can offer risk to health. Salami has presented occurrence significantly higher for L. monocytogenes, 6.2 per cent (8/130), while cooked jam has presented 0.8 per cent (1/130). Counts of salami have shown results from <10 to 1900 CFU/g. Identified serotypes, considering both types of products, presented the following frequencies: 4b= 37,5 per cent (3/8), 1/2b= 25 per cent (2/8), 3b= 25 per cent (2/8) e 1/2c= 12,5 per cent (1/8). Presented results allow us to infer, to the tested products, that the risk of listeriosis from consuming salami is higher than the risk associate to consuming cooked jam

Os queijos macios são veículos conhecidos de surtos de listeriose. Os chamados \'queso blanco\' ou \'Latin-style fresh cheese\' representam um grupo heterogêneo de queijos macios brancos e não maturados produzidos e consumidos em diferentes países da América Latina. O queijo Minas Frescal é o representante brasileiro deste grupo e pode ser produzido utilizando-se diferentes tecnologias. Vários estudos têm mostrado que a ocorrência de Listeria monocytogenes (Lm) em queijo Minas Frescal é muito variável, enquanto altas populações de coliformes fecais (>104UFC/g) são muito comuns. O objetivo deste trabalho foi avaliar a influência dos coliformes no comportamento de Lm em queijo Minas Frescal produzido por acidificação direta do leite com ácido lático e por adição de cultura lática. Leite pasteurizado foi contaminado com Lm (106UFC/g e 1UFC/g) e coliformes (107UFC/g) e os queijos foram preparados seguindo-se os procedimentos de fabricação comerciais. Queijos preparados com leite contaminado somente com Lm (106CFU/g e 1CFU/g) ou coliformes (107UFC/g) foram utilizados como controle. As produções foram repetidas 3 vezes. Os queijos embalados em sacos de polietileno foram divididos em três grupos, sendo cada um estocado em uma das seguintes condições: 20 dias a 5oC; 20 dias a 12oC (temperatura de abuso); 8 dias a 5oC/16h seguido por 25oC/8h (para simular condições em feiras-livres). A cada 5 dias para os queijos armazenados a 5oC e 12oC, e a cada 2 dias para o outro grupo, duplicata de amostras foram retiradas e as populações de Lm, coliformes e bactérias láticas foram determinadas utilizando-se procedimentos padrões. pH e atividade de água também foram mensurados. A inibição de Lm foi observada nos queijos em que os coliformes estavam presentes (pelo menos 1 log de diferença em cada temperatura, com exceção dos queijos preparados com ácido lático e estocados com alternância de temperaturas). Os valores de pH e aw não foram suficientemente baixos para causarem essa inibição, entretanto, a acidez titulável foi maior em queijo contendo coliformes. Testes em ágar tripticase de soja (TSA) contendo diferentes concentrações de ácido lático e contaminados com Lm (106UFC/g e 1UFC/g) mostraram que, quando altas concentrações de ácido lático foram utilizadas (0,3% ou mais), a população de Lm não aumentou, indicando que o ácido lático produzido pelos coliformes pode ser um fator importante no controle de Lm em queijo Minas Frescal. É importante ressaltar que não é nossa intenção utilizar coliformes para inibir Lm nesse tipo de queijo. / Soft cheeses are a well known cause of listeriosis outbreaks. The so called \'queso blanco\' or \'Latin-style fresh cheese\' represents a heterogeneous group of white, unripened soft cheese produced and consumed in different Latin America countries. Minas Frescal cheese is the Brazilian representative of this group and it can be produced by different technologies. Several studies have shown that Listeria monocytogenes (Lm) occurrence in Minas cheese is highly variable, while high population of fecal coliforms (>104CFU/g) is very common. The objective of this study was to evaluate the influence of coliforms in the behavior of Lm in Minas Frescal cheeses produced by direct acidification of the milk with lactic acid and by the addition of a lactic culture. Pasteurized milk was spiked with Lm (106CFU/g and 1CFU/g) and coliforms (107CFU/g) and the cheeses were lab prepared following regular commercial procedures. Cheeses prepared with milk spiked only with Lm (106CFU/g and 1CFU/g) or coliforms (107CFU/g) were used as controls. The production had been repeated 3 times. The cheeses packed in polyethylene bags were divided in 3 groups and each group was stored in one of the following conditions: up to 20 days at 5oC; up to 20 days at 12oC (abuse temperature); up to 8 days at 5oC/16h followed by 25oC/8h (to simulate open market conditions). Every 5 days for cheeses stored at 5oC and 12oC, and every 2 days for the other group, duplicate samples were taken and Lm, coliforms and lactic acid bacteria population were determined using standard procedures. pH and water activity were also measured. An inhibition of Lm was observed in the cheeses when in the presence of coliforms (at least 1 log difference at any temperature, except cheeses prepared with lactic acid and stored with temperature alternation). The values of pH and aW had not been sufficiently low to cause this inhibition, however, the titratable acidity was higher in cheeses containing coliforms. Tests in tryptone soy agar containing different concentrations of lactic acid and spiked with Lm (106CFU/g and 1CFU/g) showed that when higher concentrations of lactic acid were used (0.3 % or more), the population of Lm did not increase, indicating that the lactic acid produced by coliforms may be an important factor in controlling Lm in Minas Frescal cheese. It is important to ressaltar that it is not our intention to use coliforms to inhibit Lm in this type of cheese.